At last, a healthy panna cotta. Yes, it is possible and also delicious!
This Coconut Milk Panna Cotta with Vanilla & Lime Zest is so good, it has that beautiful creamy texture of a panna cotta but its free from dairy and refined sugars. It also contains grass-fed gelatine which great for gut health and your skin.
What is Manuka Honey?
Manuka honey is a type of honey that is native to New Zealand. It is known for its antibacterial properties and contains Methylglyoxal which is an active ingredient and could be responsible for these antibacterial effects. Additionally, Manuka honey has antiviral, anti-inflammatory and antioxidant benefits.
When it comes to gut health, Manuka Honey has been known to decrease symptoms of IBS (Irritable Bowel Syndrome). Studies have also shown to improve antioxidant status and reduce inflammation in rats with both IBS and ulcerative colitis, a type of irritable bowel disease.
With the combination of grass-fed gelatine and Manuka honey, this coconut milk panna cotta is a powerhouse of gut healing goodness that will also keep the taste buds happy.
We served our panna cotta with fresh, seasonal berries, some coconut chips, and fresh edible flowers.
You could also add lime zest and even pair it with some lime curd, use our passionfruit curd recipe and just substitute the passionfruit pulp with fresh lime juice.
Coconut Milk Pannacotta (Low Carb & Gut healing)
- Prep Time: 10 minutes
- Cook Time: 10 - 15 minutes
- Total Time: 25 minutes + 4 hours chilling time
- Yield: 4 - 6 1x
- Category: Snack
- Cuisine: Dessert
450ml coconut cream
¼ cup honey manuka
½ vanilla pod, split lengthways and seeds scraped
Finely grated zest of 1/2 lime, plus extra to serve
1 ½ teaspoon powdered grass-fed gelatine
- Combine coconut cream, honey, vanilla pod and seeds, and lime zest in a saucepan over medium heat. Bring to the boil, stirring to dissolve the honey. Remove from the heat, cover and set aside for 1 hour to allow the flavours to infuse.
- Pour 2 tablespoons of water into a small cup, sprinkle in the gelatine and set aside for 5 minutes.
- Place the coconut cream mixture over low heat and bring to just a simmer. Remove from the heat, pour in the gelatine mixture and whisk until the gelatine dissolves. Strain and cool to room temperature.
- Pour the cooled pannacotta into a serving dish. Place in the refrigerator to set for 4 hours, or until firm with a slight wobble. Decorate with edible flowers, fresh fruits, lime zest, and coconut chips.